Mushroom and Potato Soup

When soup season hits, there’s nothing like a bowl of Mushroom and Potato Soup to keep you warm and cosy. With its creamy broth and satisfying chunks of tender potato, this easy soup has just the right touch of creamy richness from crème fraîche. It’s the kind of recipe you’ll want to make on repeat—perfect for those chilly nights when only something hearty and homemade will do.

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Course Appetizer, Lunch, Soup

Cuisine Worldwide

Servings -3 portions

Calories 291 kcal

Ingredients

1 tablespoon neutral oil
400 g mushrooms* sliced
2 garlic cloves thinly sliced
1 teaspoon dried mixed herbs
250 g potatoes peeled and cubed
750 ml vegetable or mushroom stock
2 tablespoon creme fraiche or more if you like it creamy
5 g fresh parsley finely chopped
2 tablespoon grated parmesan optional

Instructions

Heat a large pot with a tablespoon of oil over medium heat.
Once hot, add sliced mushroom and saute for a few minutes, until they release the water and the water evaporates completely (about 7-8 minutes).
Add garlic, potatoes and dried herbs. Season with a little salt and pepper and stir for 1-2 minutes.
Finally, pour the stock over the mushroom and vegetables and bring the soup to a boil. Simmer the soup over low heat for 15-20 minutes until the potatoes are fork-tender. TIP: if you are using parmesan in this recipe, cut off the parmesan rind, and drop it into the stock - it will add heaps of flavour to your soup!
Once the soup is cooked take it off heat. Place the creme fraiche into a small bowl or jug, and add a ladleful of hot stock taken from the soup pot and stir immediately to mix. Then add the contents of the bowl to the soup and stir. This will ensure your creme fraiche doesn't split in your soup.
Finally stir in the parsley and parmesan, if using.

Notes

*BEST MUSHROOMS FOR THIS SOUP: Almost any fresh mushrooms will work in this soup, so feel free to use what you have on hand! Cremini mushrooms and baby bella mushrooms bring a deep, earthy flavour, while white button mushrooms add a mild touch. For a richer, more hearty twist, try tossing in some oyster mushrooms as well.

Nutrition

Calories: 291kcalCarbohydrates: 40gProtein: 11gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 4mgSodium: 1644mgPotassium: 1387mgFiber: 9gSugar: 6gVitamin A: 1069IUVitamin C: 29mgCalcium: 164mgIron: 26mg

Keyword Chunky Soup, Mushroom and Potato Soup, Mushroom Potato Soup

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